World Vegan Day - Warming Pumpkin & Butter Bean Bowl

It's World Vegan Day today try this Warming Pumpkin & Butterbean Bowl recipe by nutritionist Madeleine Shaw. It's the perfect healthy seasonal dinner! You can find more delicious recipes like this from her book Get the Glow.


1 tbsp of coconut oil or avocado oil

1 onion finely chopped

2 crushed garlic cloves

1 tbsp of freshly grated ginger

1 red chilli finely chopped

½ tsp of cayenne

1 tsp of turmeric

1 pumpkin or squash (peeled and chopped into inch cubes)

100g of kale

1 can of butter beans (drained)

500ml of vegetable stock

1 pomegranate


Heat the oil in a large pot, throw in the onion and a pinch of salt and sauté for 5 minutes. Add the garlic, ginger, chilli, cayenne and turmeric and cook for another minute.


Throw in the pumpkin/squash and sauté for 5 minutes then add the kale, butter beans and stock. Cook for 1 hour until the pumpkin/squash is soft and the beans are flavourful. Top with pomegranate seeds.

Freeze leftovers, this will last for 3 months and will keep in the fridge for a week.

If you enjoyed this recipe, how about trying to go vegan for the whole month of November with the 30 Day Vegan Pledge.

If this recipe has given you a taste for vegan cuisine, then try these healthy vegan doughnuts.

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